Certifications:

Rolled vs. Extruded

Our noodles are made using a rolling process. In general, there are two different processes to make any type of pasta product: Rolled and extruded. We value using the old-fashioned process of rolling and cutting because the outcome is a high quality, wholesome product, made using the same process grandma used.

Rolled: Pasta that's rolled out into a continuous sheet, cut to the proper length and width, and then dried. The process starts by rolling the dough onto a sheeter, which is like a big set of rolling pins. The dough is put under pressure in stages by multiple rollers to create the desired thickness. The force applied by the rollers helps bind the dough giving the noodle a nice texture and strength. The continuous sheet of dough is then passed under a cutting machine where the knives are set to cut at the desired width. Our rolled process produces a very consistent and hearty noodle. It's more gentle on the dough, maintaining the integrity of the ingredients, and giving us a less dense product.

Extruded: Pasta that's pushed through a die, then cut to the proper length and dried. An extruder is similar to a meat grinder. The dough is pushed through the machine to the end where a nozzle/die pushes out the pasta under pressure. This process binds the dough, which is good, but there’s also a lot of heat generated. Extruded pasta is precooked because of this. Often water is used to cool the product and die. These factors cause internal stress on the final product which in turn compromises some of the quality. The extruder dies can make the pasta into cylinders or specialty shapes. Many of the Italian pasta and commercial noodles found at grocery stores are made by this process.

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